Step into the world of artisan-style bakery at home with this comprehensive guide on creating classic Italian focaccia using a bread machine. Perfect for baking enthusiasts in the UK seeking a foolproof recipe, this method combines traditional techniques with modern convenience.
The result? A golden, herb-scented focaccia with a divine crisp crust and soft, tender interior – a testament to the simple elegance of Mediterranean cuisine. So, let's dive in and master this delightful Italian Speciality.
The Perfect Focaccia Dough
The bedrock of a great focaccia is a simple, well-developed dough. Your bread machine simplifies the process, ensuring consistent results every time.
We'll use a classic focaccia dough recipe that works perfectly in a standard UK bread machine with a basic dough cycle.
Ingredients
Here's what you'll need for a 500g loaf:
- 350ml tepid water
- 420g strong white bread flour
- 1 tsp salt
- 1 tbsp olive oil, plus extra for greasing and topping
- 7g fast-action dried yeast
- 2 tbsp chopped fresh rosemary, plus extra for topping
- 1 tbsp coarse sea salt, for topping
Putting It Together
First, ensure your bread machine pan and paddle are clean and greased with a little olive oil to prevent the dough from sticking.
Add the water, flour, salt, olive oil, yeast, and rosemary to the pan. Place it in your bread machine and select the 'dough' cycle. Press start and let the machine work its magic.
Shaping and Proofing
Once the dough cycle is complete, it's time to shape your focaccia and let it rise.
Turn out the dough onto a lightly floured surface and gently knead for a minute to become smooth and elastic. Using your hands, stretch the dough into your desired shape and thickness – typically around 2cm thick for a classic focaccia.
Prepping the Baking Sheet
Line a large baking sheet (around 30x40cm) with parchment paper. Place the shaped dough onto the parchment, ensuring it fits well within the sheet's dimensions.
Cover loosely with oiled cling film and set aside in a warm place to proof for about 30-40 minutes, or until nearly doubled in size.
Adding the Finishing Touches
While the dough proofs, preheat your oven to 200°C (180°C fan) and place a roasting tin filled with boiling water on the bottom shelf to create steam – this helps develop the focaccia's distinctive crisp crust.
Once proofed, gently dimple the surface of the dough with your fingertips to create those classic focaccia wrinkles. Drizzle with a little more olive oil, scatter over the remaining rosemary and sea salt, and cracks of black pepper if desired.
Baking and Serving
Carefully transfer the prepared focaccia, still on the parchment, onto the preheated baking sheet in the oven. Bake for 20-25 minutes or until golden brown and the internal temperature reads around 95°C.
Remove from the oven and let the focaccia cool on a wire rack for about 10 minutes before slicing and serving. Pair with a robust red wine, olive tapenade, or simply enjoy as is – warm, soft, and utterlymoreish.
Now that you've mastered the art of focaccia at home, feel free to experiment with various herbs, cheeses, and even roasted vegetables for a delightful twist on this Italian staple. Happy baking!